A growing Central American producer, with cacao planted partly as an alternative to less stable crops and a speciality sector building around the Wampusirpi and Copán areas.
Honduran cacao production has expanded over the past two decades, supported by development programmes promoting it as a perennial crop with better price stability than some alternatives. Growing areas include the north coast, the Copán region and, notably, Wampusirpi in the Gracias a Dios department, where Miskito communities produce cacao in remote forest conditions.
The country also holds archaeological significance: some of the earliest chemical evidence for cacao use in Mesoamerica comes from Honduran sites.
Grown on the north coast, around Copán, and in remote forest areas of Gracias a Dios, generally under shade.
Some of the earliest chemical evidence of cacao use in Mesoamerica comes from archaeological sites in Honduras, considerably predating the classic Maya period.
A small and growing producer with an expanding speciality share.
Can show fruit and floral notes with moderate acidity where fermentation is well managed.
The speciality sector is young and lot-to-lot variation is wide.
A claim about a country generalises across thousands of farms and dozens of fermentation protocols. A claim about one of these can be right. Where a region has evidence and depth of its own it has a page; where it does not, it is described here rather than given a thin one.
A western Honduran region better known for its Maya archaeological site, and one where some of the earliest chemical evidence for cacao use in Mesoamerica has been recovered from nearby sites. Modern production is small and cooperative-organised.
Mountain valleys at moderate altitude near the Guatemalan border.
Often described as nutty with light fruit and moderate acidity.
Covered here rather than on a page of its own
A remote area of the Gracias a Dios department in eastern Honduras, within the Río Plátano biosphere, where Miskito communities produce cacao in forest conditions. Access is by river or light aircraft, which shapes everything about how the crop is handled and traded.
Lowland rainforest with very limited road access, cacao grown under canopy with centralised fermentation for the speciality crop.
Often described as fruity and floral with moderate acidity.
Based on a small speciality output rather than on the department's production generally.
Covered here rather than on a page of its own
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